Pork and Barley Skillet Supper Recipe | Yummly
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Pork and Barley Skillet Supper

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Pork and Barley Skillet Supper

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  • 4 boneless pork chops (1-inch thick)
  • 3 tsp. olive oil (divided)
  • 3/4 cup quick-cooking barley
  • 1 cup celery (sliced)
  • 14.5 oz. chicken broth
  • 1 1/2 cups frozen corn
  • 7 oz. roasted red peppers, drained (and chopped)
  • 2.5 oz. sliced mushrooms (drained)
  • 1 Tbsp. fresh thyme
  • 1 tsp. dried thyme
  • 1/4 tsp. salt
  • 1/4 tsp. black pepper
  • 1/4 cup parsley (minced)
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    1. In a medium ovenproof skillet, heat 1 teaspoon oil; add chops and brown on each side. Remove from heat; set aside. Heat the remaining 2 teaspoons oil; add barley and celery and cook, stirring often, for 5 minutes or until celery is tender. Add broth, corn, peppers, mushrooms, thyme, salt and pepper. Bring to a simmer; lower heat and cook, uncovered, for 20 mintues. Stir in 2 tablespoons parsley. Place chops on top of mixture; bake covered in a 350 degree F. oven to for 20 minutes until barley is tender.
    2. To serve, arrange chops on large serving platter. Spoon barley mixture onto the platter. Sprinkle the chops and barley mixture with the remaining 2 tablespoons parsley.
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